Spaghetti Puttanesca

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1 to 2 tablespoons salted capers

1 1/2 pounds vine-ripened tomatoes

3 tablespoons tomato paste, or to taste

1/4 cup extra virgin olive oil

4 or 5 garlic cloves, minced

Several pinches of dried Italian oregano

15 or so mixed green and black olives, pitted and coarsely chopped or or quartered

Salt, to taste

Tiny pinch of sugar, if needed

Several pinches hot red pepper flakes

A few drops of balsamic vinegar

1 pound spaghetti

2 tablespoons chopped Italian parsley

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